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Monday, April 9, 2018

Healthy Enchiladas

Enchiladas without all the bloat and bogged down feelings from all the carbs and heavy ingredients. Ahh! I am getting so much great feedback from friends that they are loving my recipes and it's giving me the momentum to work hard at this. I hope that you will try my recipes out and if you do please let me know. Okay, so this recipe is so good. My toddler and baby both love it. If you want to add some carbs to it I love to chop up potatoes and have those for a side sometimes. My girls don't use ketchup but I can imagine other mamas using ketchup if your child doesn't jump up and down for the taste. 











Ingredients

Servings 6-8

2 lbs of ground beef
1 onion
1 red bell pepper
16 oz cauliflower rice 
6 eggs
14 oz. can diced tomato 
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp cumin
1.5 tbsp of chili powder (skip this if you plan on giving to your kids)
salt & pepper to taste





What you'll need

1 pot
1 large pan
1 potato masher
1  cutting board & knife
1-2 spatulas
1 9x13 dish


Directions

Chop your onions and bell pepper. Cook onions until slightly soft, throw bell peppers and cook slightly. Set aside.

Throw all your spices and diced tomatoes in and blend well. This is your enchilada sauce. Set aside. 

If you grabbed cauliflower rice then cook that until it's soft. If you are using a head of cauliflower because cauliflower rice can be hard to find sometimes. Cut cauliflower into smaller heads, in a pot put about 1/2 to 1 inch of water and steam with lid on for about 10 minutes or until soft then mash and there's your cauliflower rice! 

Coat your 9 x 13 dish in avocado oil or coconut oil (or whatever healthy oil of your choice). Take your cooked cauliflower rice and lay down your first layer of the dish.



Cook beef, no pink should be visible. Bring heat down to low. Pour your enchilada sauce all over the beef. Add your bell peppers and onions. Combine well. Take this mixture and lay down your second layer of the dish.



Crack 6 eggs over this last layer like pictured and with spatula just tap the eggs away until they are no longer visible. Cook in the oven on 400 for 40-45 minutes. We like the edges to brown so we cook it longer. We love topping this with sliced avocados and hot sauce if you're my husband. 




Enjoy y'all!







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